Preparation

• Preheat the oven to 200 C. (400 F). Place the cauliflower in a baking dish, drizzle with coconut oil, and roast for 30 to 40 minutes, or until golden. While cauliflower is cooking, in a large pan, cook the onions, garlic, and ginger in 2 teaspoons coconut oil for about 10 minutes, then add all the spices, and cook over low heat for a few minutes more.
  Add the tomatoes, stock, lentils and sweet potatoes, cover, and reduce the heat to a low simmer. Cook for about 30 minutes, stirring occasionally to make sure the bottom doesn't burn and that you have enough liquid. Top up with water if needed. Add the coconut milk and continue to cook until the lentils and sweet potatoes are very soft. Add the cauliflower to the sauce in the pan.
  
  To make the dressing, place all the ingredients in a bowl and mix together well. Cover and keep in the fridge until needed. Serve the curry with the rice and the yogurt dressing.